Regions
About Georgia
In the shadow of the Caucasus Mountains, in a land of chants, stone churches, and sun-dappled valleys, wine is not simply made—it is remembered. Georgia is where the vine first kissed the earth, where wine is older than writing, and where every pour still feels like a prayer. Here, winemaking isn’t just a craft—it’s a birthright. Families have been fermenting grapes in qvevris—massive clay vessels buried underground—for millennia. These ancient methods remain unchanged, not out of nostalgia, but because they still make some of the most soulful, textural, and deeply alive wines in the world. Taste a traditional Georgian amber wine and you’re not just sipping history—you’re drinking something primal, something that carries the heartbeat of a people who have endured through empire, war, and time. Indigenous grapes like Rkatsiteli, Saperavi, and Mtsvane are grown not for trend, but for tradition—grapes that thrive in the diverse terroirs of Kakheti, Imereti, and beyond. Wine in Georgia is sacred and social. It’s poured at supras, long, joyous feasts led by a tamada, or toastmaster, who weaves poetry, memory, and humor into each glass raised. It’s shared in song, in silence, and in celebration of life’s depths—both the sweet and the bitter. To drink Georgian wine is to travel back to the origin of it all. To taste earth, fire, and story. To be reminded that wine was never meant to be complicated—it was meant to connect.
FACTS
Population
3.731 million (2018)
Area
69,700 sq km (26,911 sq mi)